Sweet Potato Cheesecake

Yield: 10 servings 


Filling: 
2 sweet potatoes roasted, peeled, and pureed
16 ounces cream cheese
½ cup granulated sugar
½ teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
¼ teaspoon ground ginger
1/8 teaspoon ground clove
½ teaspoon vanilla extract
2 each eggs, whole

  • In a standing mixer, combine the cream cheese and next six items with a paddle attachment until smooth, scraping the sides occasionally.
  • Add the eggs, one at a time, scraping the bowl after each addition.
  • Add the sweet potato puree and mix until combined.
  • Portion the mixture into flexi-molds. Set aside.

Crust:
¼ cup graham cracker crumbs
1 teaspoon all-purpose flour
1 teaspoon granulated sugar
1 tablespoon butter, melted

  • In a bowl, combine all filling ingredients together by hand until the graham cracker crumbs are uniformly wet looking.
  • Sprinkle the graham crumbs over the cheesecake in the flexi-molds.
  • Bake in a 300F oven with a water bath for 20 minutes or until the center is set.
  • Allow to cool before freezing. Once frozen solid, remove from the flexi-mold.

Marshmallow Topping:
½ cup granulated sugar
To taste water 
2 egg whites

  • In a clean sauce pan, combine sugar with enough water that the sugar resembles wet sand, making sure to keep the sides of the pot clean.
  • Bring the sugar to a boil and continue to cook until the sugar reaches 115C using a candy thermometer.
  • While the sugar is cooking, slowly whip the whites to a soft peak on a standing mixer.
  • Slowly pour the sugar into the whites while the mixer is on a low speed. Increase the speed and continue to whip the whites until stiff peaks are formed.
  • Pipe the marshmallow on top of the cheesecake. Brown the edges with a torch or the broiler of an oven.

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